Summer Treat: Avocado Ice Cream

Allen Campbell. Photo Credit: Allen Campbell and

Allen Campbell. Photo Credit: Allen Campbell and

When Allen Campbell, chef to Tom Brady & Gisele, revealed earlier this year the rather restrictive eating habits of his celebrity clients including this tidbit:

“No white sugar. No white flour. No MSG. I’ll use raw olive oil, but I never cook with olive oil. I only cook with coconut oil. Fats like canola oil turn into trans fats. … I use Himalayan pink salt as the sodium. I never use iodized salt.

[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory. So no tomatoes, peppers, mushrooms, or eggplants. Tomatoes trickle in every now and then, but just maybe once a month. I’m very cautious about tomatoes. They cause inflammation.

What else? No coffee. No caffeine. No fungus. No dairy.

The kids eat fruit. Tom, not so much. He will eat bananas in a smoothie. But otherwise, he prefers not to eat fruits.”

So what is Brady’s guilty pleasure? Avocado Ice Cream. The recipe for which will cost $200 in his sold-out nutritional guide. Luckily, we discovered a similar recipe from The Couch Potato Diet:


1 cup coconut milk.

1/2 scoop protein powder made from hemp.

1/2 ripe avocado (use a SlimCado which is the brand name of the Florida Avocado, which boasts 35% less calories and 50% less fat).

1 medium banana.

12 packets Stevia.

1 tbs Agave Nectar.

1/2 cup Greek yogurt (2%).

1tsp pure vanilla extract.


Add to a blender coconut milk, Stevia, Agave, vanilla extract, and hemp powder. Peel avocado, remove pit, cut in half, dice half into a few pieces and add to blender. Dice banana into a few pieces and add to blender.

Blend until smooth. Place mixture in individual sized (1 cup) plastic containers and freeze. Before serving, take from freezer, leave at room temperature for 15-20 minutes until slightly melted and creamy.


The Avocado Ice Cream Recipe posted on Tom Brady’s Facebook



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